I’ve never been a smoker – but this month’s Recipe ReDux challenged members to Start Smoking in the New Year. Say what?? What those clever healthy-eating gals really wanted us to do is create a healthy dish that’s heated up with smoke and/or spiciness. So I’ll say it again – I’ve never been a smoker. Oh, I’ve tried to experiment with those hickory or applewood chips, and those fancy mesquite wood boards. I’ve soaked them, and followed the directions exactly on more occasions than I care to count, but each time I nearly burn the house down when the wood catches on fire. And for me, it always does.

So for my smoky dish, I used chipotle chili pepper and fire roasted tomatoes. Easy. Done. Spicy and subtly smoky with no fire extinguishers needed. Plus, I got to play with my new slow cooker (or is it still called a crockpot?). Who knew you could make cornbread in a slow cooker?! Yep. You can!

For me, pot pie is the ultimate comfort food. I usually make a traditional chicken and vegetable or mushroom version with a white sauce, but I decided to step out of the box this time. So glad I did, because this barbecue chicken pot pie was a hit. I jazzed it up with sweet potatoes because they’re yum and healthy, and a bit of corn for some crunch. I think a cool and tangy slaw would be a perfect side dish if you want one.